Italian Pasta Salad
This super easy Italian pasta salad is guaranteed to become one of your summer essentials as the weather heats up.
Black Kalamata Olives
pitted and halved
feta cheese of choice
deseeded and sliced in strips
red sweet peppers
deseeded and sliced in strips. If they are long, halve them
A bunch of grass onions
sliced in thinly
Pasta of your choice
grounded (if it is whole cumin, grind it until fine with a pestle. Just to get the flavour going)
Cook your pasta as per instructions on the packet.
Rinse and mix through the cumin.
Place all the sliced and chopped vegetables in an oven-proof tray.
Cover with 4 tablespoons of olive oil and make sure all is covered well.
Place under the grill for 6 to 7 minutes.
Keep an eye on the vegetables to ensure it is not burning.
After 6 minutes, take out, add 2 tablespoons of pesto and mix through.
Place back in the oven and grill for another 10 min, keep mixing this while under the grill.
When peppers are roasted, take out and mix through the pasta along with the rest of the pesto.
Crumb the feta cheese into the pasta and mix well.
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Recipe by The London Economic, thelondoneconomic.com